Friday, April 19, 2019

Fiskefrikadeller med Karry (Fish Cakes with Curry) for #Fishfridayfoodies)

WOW! another month has literally flown right by and it's time for Fish Friday Foodies again.  This month our hostess is Sue of Palatable Pastime and the theme this month is Fish for Good Friday. 
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)

I've actually had a packet of cod pieces in my freezer and had been wanting to make some fish cakes from them.  I got inspired by a recipe at Piskeriset på eventyr  and then put my own spin on it as well.
I went to my Danish roots on this, cause I could and let's face it, Danes have a lot of great fish recipes.  My sister tells me they had these a lot in Denmark when she was younger, as you could go and purchase packets of fish parts relatively inexpensively.  I don't know if they still do that, but...

I didn't want to put curry into the fish cakes, but instead wanted to serve them with a curry sauce on top.  Curry sauces are quite popular in Denmark, and curry is added to a lot of recipes.  One of my favorites is this one, Karry Sild. 

 Finely chopped or minced cod.
cooking away
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
Had to do a close up
Fiskefrikadeller med Karry  (Fishcakes with Curry Sauce)
So good.

This recipe is great, and just different enough that maybe you can feed this to the non-seafood lovers in your house.  

Fish Cakes with Curry  (Fiskefrikadeller med Karry)

Yield: 2-4 Servings
prep time: 10 Mcook time: 20 Mtotal time: 30 M
Fiskefrikadeller or Fish Cakes are very common in Denmark.


  • 3/4 to 1 lb. firm white fish (I used Cod)
  • 1 egg
  • 1-/2 cup flour
  • Salt and white pepper to taste
  • 1-2 tsp. Curry Powder
  • salt
  • 1 tablespoon flour mixed with 1 tablespoon butter
  • 1/2 cup milk
  • Ghee and Olive Oil for frying


  1. Chop the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, and remove any and all bones first.
  2. Mix together the chopped fish, seasonings, egg and flour.  Place in fridge to set up for at least an hour. 
  3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.  Serve with a dollop or more of the curry sauce on top and a salad for a complete meal.  
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook. 
Created using The Recipes Generator

Fish Friday Foodies

Fish for Good Friday

Hosted by Sue Lau
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sounds tasty! Funny enough, I just had a dish with curry sauce recently which reminded me of it being so much more common in Denmark and Germany.

    1. Curry Sauces are common in Denmark, which does surprise a lot of people. This was good, although I think I would add more curry the next time, and use the hot curry instead.

  2. This sounds delicious and the sauce looks wonderful! I love cod!

    1. I love cod as well. These fishcakes are perfect for using up trimmings from larger pieces of fish. Something I'm going to remember for the future.

  3. Your Fish Cakes look delicious! Thanks so much for sharing with us at Full Plate Thursday and you have a great week!
    Miz Helen


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